As a kid, I loved all berries except blueberries. I wanted to like them because of the book, Blueberries for Sal, but I didn’t.
I rarely ate blueberries until I got into being healthy and learned how nutrient packed they are. I started to eat them for my health, and they were okay, but I still preferred strawberries and raspberries.
Then, while doing an internship in Burlington, Vermont I picked up some blueberries from a farm stand. I got home, washed them and popped one into my mouth. It was the freakin’ best blueberry I’d ever tasted! I couldn’t believe that blueberries could taste so delicious.
I haven’t had blueberries that good since I moved back to California. Yea, we grow great citrus fruits – but we don’t grow good blueberries.
Since my husband and I are going to Boston next week, I thought about picking fresh blueberries on our trip. Unfortunately, my husband told me that blueberry season is over.
I was disappointed and couldn’t get blueberries off my mind, so I picked up a pint from Whole Foods. Instead of eating them fresh, I used them in a vegan version of Fae’s Blueberry Cake.
The cake turned out amazing! My husband couldn’t stop telling me how good it was. Fae is one fab cook! I’m going to have to try more of her recipes.
I’ll make this recipe again, but next time I’ll try a healthier version by either cutting down or creatively replacing the Earth Balance and sugar.
Fae’s Amazing Blueberry Cake – Veganized!
1 cup plus 1 Tbsp whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
smidgen (1/32 tsp) salt
2/3 cup sugar for the mixture
1/4 cup Earth Balance Buttery Flavor Spread at room temperature
2 Tbsp ground flaxseeds
1 tsp pure vanilla extract
1/2 cup less 1 Tbsp So Delicious Coconut Milk Yogurt, vanilla flavor
6 oz fresh blueberries
1 ½ Tbsp sugar to sprinkle on top
– Place the rack in the middle shelf of the oven and preheat to 400F.
– Place ground flaxseeds in small sauce pan with 4 Tbsp water. Cook on high stirring constantly until thick and gelatinous. Place in the fridge.
– Prepare a 9-inch round non-stick cake pan by: butter and flour -or – use non-stick spray -or- use a parchment paper cut-to-size in the bottom of the mold.
– Whisk together flour, baking powder, baking soda and salt. Put it aside.
– In a large bowl, using an electric mixer, at medium speed, beat Earth Balance and 2/3 cup sugar until fluffy paste is formed (2 min).
– Take flaxseed mixture out of the fridge. Switch mixer to high speed and add half the flax mixture and beat well. Add the second half of the flax mixture and beat until thick and creamy.
– Add vanilla and yogurt and beat for 5 seconds. Put the beater away.
– Sprinkle ¼ of the flour-mixture at a time into the Earth Balance-mixture, and by silicone spatula fold in one direction, scraping the side of the bowl until thick batter is formed.
– Empty the batter into the cake pan, spread it evenly in the pan. This can be done successfully… starting from the center of the pan/batter, by applying slanted, corner back-side of spoon, start from the center and push the batter all the way to the sides evenly while rotating the cake pan.
– Scatter blueberries evenly over top and it is important to sprinkle remaining 1 ½ Tbsp sugar over the blueberries.
– Bake for 25 minutes, until cake is golden light-brown or inserted toothpick comes out clean.
– Let it cool in the pan for a minute, invert onto a plate (remove parchment paper) and immediately invert onto the serving dish. Let it cool.
As delicious as the cake turned out, Fae’s cake was a lot prettier than mine. So, the cake photo is courtesy of Fae’s Twist and Tango.